Gulab jamun is a popular and quintessential South Asian dessert made of soft, deep-fried dough balls soaked in a fragrant sugar syrup, and this easy gulab jamun recipe is the best. These fried, golden-brown treats are lovrd for their tender, melt-in-your-mouth texture and rich, sweet flavor. The dessert is often flavored with cardamom, rosewater, and saffron, giving it an aromatic quality that complements its sweetness.
Personally, I cannot go to any Pakistani or Indian restaurant without ordering 5 for myself.
If you want to try more delicious sweet recipes, try my Awameh recipe (crunchy fried fritters), or try my Authentic Walnut Baklawa recipe, and if you’d like to put a twist on it, then try my Walnut Baklawa Cheesecake Bars.
History Of Gulab Jamun:
Gulab jamun has interesting history that traces back to medieval India during the Mughal era. The dish was influenced by Persian and Middle Eastern desserts like luqmat al qadi, small dough fritters soaked in syrup. Awameh is not like gulab jamun, they’re not soft and moist like it. The name “gulab” comes from the Persian words for flower and water, referencing the rosewater in the syrup, while “jamun” is inspired by an Indian fruit that looks pretty similar in size and shape of the little dough balls.
Personally, I think this is a little funny. Back story: I introduced my husband to these delicious deepfried dough balls. Ever since the first time I introduced it to him, he’s been referring to them as the “South Asian Awameh”. As we know, Awameh is another name for Luqmat Al Qadi. Neither him nor I knew that the origins of Gulab Jamun trace back to it. Who knew!
Over time, gulab jamun became a cultural icon, evolving into a dessert that is central to South Asian celebrations, including weddings, festivals like Diwali, and religious gatherings like Eid and Ramadan.
Ingredients for Making This Easy Gulab Jamun Recipe
Making gulab jamun at home is easier than you might think(just ask me, I recreated this dessert at least 10 times to get it perfect). Just follow my recipe and instructions so you can get the mouthwatering restaurant style gulab jamuns. Here’s what you’ll need:
For the Gulab Jamun Dough:
- Whole milk powder: The base of this dessert. Traditionally, something called “Khoya” or “Mawa Khoya” is used. This is evaporated milk solids, and they’re commonly used in South Asian desserts. Milk powder is the best alternative, and the most available alternative in the U.S.
- All-purpose flour: Helps bind the dough with the milk powder.
- Baking powder: Helps the gulab jamuns rise and expand when fried.
- Ghee: Adds fat and flavor to the gulab jamun. We don’t use butter here, because it has more water content, so ghee is the way to go.
- Whole milk: To help smooth out the dough and give it the body to be shaped.
- Neutral oil: for frying
For the Sugar Syrup:
- granulated sugar
- water
- rosewater
- cardamom pods
- saffron threads (optional)
Step-by-Step Recipe: How to Make Gulab Jamun at Home
Making gulab jamun is simple. You just need to follow my easy gulab jamun recipe to achieve perfect results!
1. Prepare the Sugar Syrup
The syrup is the heart of gulab jamun, it helps it expand and become fluffy and moist.
- In a medium-sized saucepan, combine granulated sugar and water.
- Add lightly crushed cardamom pods and saffron threads (if using).
- Heat the mixture over medium flame, stirring occasionally until the sugar dissolves completely.
- Once the mixture comes to a boil, reduce the heat and let the syrup simmer for about 10 minutes. The consistency should be slightly sticky but not too thick.
- Drizzle in the rose water.
- Turn off the heat and set the syrup aside, keeping it warm.
2. Make the Gulab Jamun Dough
- In a mixing bowl, combine whole milk powder, all-purpose flour, and baking powder. Mix well to ensure the dry ingredients are evenly distributed.
- Add the ghee and mix until the mixture resembles coarse crumbs.
- Gradually add whole milk, kneading gently until a soft and smooth dough forms. Be careful not to over-knead, as this can make the gulab jamun dense.
- Cover the dough with a damp cloth so it doesn’t dry out as you’re shaping the balls.
3. Shape the Dough
- After the dough has rested, divide it into small, equal portions (I made 15).
- Roll each portion between your palms to form smooth, crack-free balls. If the dough cracks, add a few drops of milk to your palms and knead lightly again using the heel of your palm.
- Place the rolled balls on a plate and cover them with plastic wrap to prevent drying.
4. Fry the Gulab Jamun
- Heat neutral oil in a deep frying pan over medium heat. The oil should be hot but not smoking (about 325°F or 160°C if you have a thermometer).
- To test the temperature, drop a small piece of dough into the oil; it should rise to the surface slowly without browning too quickly.
- Gently slide the dough balls into the oil, a few at a time, ensuring not to overcrowd the pan.
- Once lightly yellowed, turn down the heat to medium-low. This is a crucial step.
- Fry the balls, stirring occasionally for even browning, until they turn golden-brown. This process should take 6–8 minutes per batch.
- Remove the fried gulab jamun using a slotted spoon and place them into the hot sugar syrup immediately.
5. Soak in Sugar Syrup
- While the gulab jamun are hot and fresh out of the oil, transfer them to the prepared and hot sugar syrup. The sugar syrup must be hot for them to absorb the syrup and come soft and fluffy.
- Let them soak for at least 3-4 hours, ensuring they absorb the syrup and become soft and spongy.
6. Serve and Enjoy!
Gulab jamun can be served warm, at room temperature, or chilled. Garnish with slivers of pistachios or almonds for an added touch pizzaz.
Tips for Perfect Gulab Jamun
- Avoid Over-Kneading: The dough should be soft and pliable but not dry or too sticky. Over-kneading can lead to hard gulab jamun.
- Control Oil Temperature: Frying at the right temperature is crucial. If the oil is too hot, the gulab jamun will brown on the outside but remain raw inside. They’ll also not taste good at all.
- Soaking Time: Letting the gulab jamun soak in syrup for sufficient time ensures they are perfectly sweet and moist.
Some More Delicious Recipes I Think You’ll Love:
Sfeeha, Middle Eastern Meat Pies
Stuffed Whole Chicken with Freekeh
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, Tiktok and YouTube.
Easy Gulab Jamun
Ingredients
Gulab Jamun
- 1 cup whole milk powder
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons ghee at room temperature, not melted
- ⅓ cup whole milk + a few more tbsps for rolling
- neutral oil for frying, approximately 4 cups. You want it be deep so they get deep fried.
Sugar Syrup
- 2 cups granulated sugar
- 2 cups water
- 1 teaspoon rosewater
- 8 cardamom pods
- ¼ tsp saffron threads optional
Instructions
Prepare the Sugar Syrup
- In a medium-sized saucepan, combine the granulated sugar and water.
- Add lightly crushed cardamom pods and saffron threads (if using).
- Heat the mixture over medium heat, stirring occasionally until the sugar dissolves completely.
- Once the mixture comes to a boil, reduce the heat and let the syrup simmer for about 10 minutes. The consistency should be slightly sticky but not too thick.
- Drizzle in the rose water.
- Turn off the heat and set the syrup aside, keeping it warm.
Making the Gulab Jamuns:
- In a mixing bowl, combine whole milk powder, all-purpose flour, and baking powder. Mix well to ensure the dry ingredients are evenly mixed and incorporated.
- Add the ghee and mix until the mixture resembles coarse crumbs.
- Gradually add whole milk, kneading gently until a soft and smooth dough forms. Be careful not to over-knead, as this can make the gulab jamun dense.
- Cover the dough with a damp cloth so it doesn’t dry out as you’re shaping the balls.
- After the dough has rested, divide it into small, equal portions (I made 15).
- Roll each portion between your palms to form smooth, crack-free balls. If the dough cracks, add a few drops of milk to your palms and knead lightly again using the heel of your palm.
- Place the rolled balls on a plate and cover them with plastic wrap to prevent drying.
- Heat neutral oil in a deep frying pan over medium heat. The oil should be hot but not smoking (about 325°F or 160°C if you have a thermometer).
- To test the temperature, drop a small piece of dough into the oil; it should rise to the surface slowly without browning too quickly.
- Gently slide the dough balls into the oil, a few at a time, ensuring not to overcrowd the pan.
- Once lightly yellowed, turn down the heat to medium-low. This is a crucial step.
- Fry the balls, stirring occasionally for even browning, until they turn golden-brown. This process should take 6–8 minutes per batch.
- Remove the fried gulab jamun using a slotted spoon and place them into the hot sugar syrup immediately.
- While the gulab jamun are hot and fresh out of the oil, transfer them to the prepared and hot sugar syrup. The sugar syrup must be hot for them to absorb the syrup and come soft and fluffy.
- Let them soak for at least 3-4 hours, ensuring they absorb the syrup and become soft and spongy.
- Serve. Gulab jamun can be served warm, at room temperature, or chilled. Garnish with slivers of pistachios or almonds for an added touch pizzaz
Notes
- Avoid Over-Kneading: The dough should be soft and pliable but not dry or too sticky. Over-kneading can lead to hard gulab jamun.
- Control Oil Temperature: Frying at the right temperature is crucial. If the oil is too hot, the gulab jamun will brown on the outside but remain raw inside. They’ll also not taste good at all.
- Soaking Time: Letting the gulab jamun soak in syrup for sufficient time ensures they are perfectly sweet and moist.
